Frikase are Tunisian buns with the texture of a doughnut.
2 cups flour
2 tablespoons oil
25 grams dried yeast
3/4 cup warm water
Oil (according to your taste i.e. - corn oil, sunflower, vegetable oil) for deep-frying
Canned: Tuna, olives, potatoes, pickled lemons
1 hard-boiled egg
Mix all the ingredients of the dough until you get a flexible and smooth dough. In case the dough is very sticky you can add a little flour, but the dough must be airy. Let the dough rise until it doubles in size. Afterwards kneed the dough again, and divide it into 8 parts. Roll it into a long bun shape and put it on a baking pan and cover with a towel for 30 minutes (for additional rising)
In case you use dry yeast, mix it with the flour before adding the liquids. If you use fresh yeast, mix it with the hot water before adding it to the flour.
Heat oil in deep pot, and fry the dough on each side until it turns a golden color on all sides. Put the Frikase on a paper towel to drain oil, and let it chill before serving. Fill it with any filling materials that you find tasty.
1 kilo (2.2 lbs) flour 1 tablespoon salt 1/4 teaspoon sugar 1/4 cube of yeast or 1/2 tablespoon yeast powder 2 tablespoons finely sifted flour Bowl with oil inside Warm water
1 big bowl for dough 2 big frying pans with covers Soup Ladle Wooden spoon
Put yeast into one cup of warm water. Make the mix inside the big bowl. Add 5 warm cups of water; add salt, sugar, and dissolved yeast. In a small pot, boil 2 cups of water, add finely sifted flour, and stir for one minute. Add 1 cup warm water, add to big bowl. Add to the big bowl 1 kilo flour adding gradually and stirring until you get a liquidly mixture. Cover with towel and let it sit and rise in a warm place for 2 hours. Stir every once in a while, and add water if needed. If you use a hand mixer, it will be fast, and give a fine mixture.
Baking the Lachuh: Smear frying pan with oil (it is recommended to work with 2 frying pans to shorten the procedure). Put in frying pan, one ladle of mixture, and shake pan to cover entire surface. Put the frying pans on high light, until dough surface is hardened and filled with bubbles. Cover the frying pan, and keep cooking on a low light until the bottom is browned. Repeat with the rest of batter.
Between each lachuh, cool the frying pan bottom in a bowl of water. You can keep the lachuh in the refrigerator up to 3 weeks in a plastic bag, and reheat in the microwave.